Dill Dip I

Dill Dip I

12 Reviews 4 Pics
  • Prep

    10 m
  • Ready In

    10 m
BRENDAFENYUS88
Recipe by  BRENDAFENYUS88

“An excellent dip for veggies or chips, hot wings, pretzels - you name it.”

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Ingredients

Adjust Servings

Original recipe yields 2 cups

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Directions

  1. In a mixing bowl, combine sour cream, mayonnaise, celery salt, onion flakes, garlic salt, dill weed, monosodium glutamate and parsley flakes. Serve immediately, or chill overnight to enjoy the full flavor of the herbs.

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Reviews (12)

Rate This Recipe
NJSS2000
13

NJSS2000

I skipped the MSG. This dip goes great with vegetables.

JKDK
13

JKDK

I didn't have all of the ingredients on hand, so I had to improvise a bit, but I *loved* this dip! It's the best homemade dip I've had in a long time -- and I constantly have a container of it in the fridge.

hairymole
9

hairymole

This recipe is way too salty, and I am a heavy salt user. I made it according to the servings of 16. The taste of dill was faint. When I make this again, I will use 2 teaspoons of dill, onion and garlic powder, and skip the parsely. I will then salt to taste after it is mixed.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 131 cal
  • 7%
  • Fat
  • 13.9 g
  • 21%
  • Carbs
  • 1.2 g
  • < 1%
  • Protein
  • 0.6 g
  • 1%
  • Cholesterol
  • 12 mg
  • 4%
  • Sodium
  • 323 mg
  • 13%

Based on a 2,000 calorie diet

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Vegetable Dill Dip

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